Lobster Pasta with Creamy Garlic Sauce
Discover an exceptionally refined dinner. Al dente pasta coated in a velvety sauce where the sweetness of cream marries the aroma of garlic and shallots, enhanced by a touch of white wine. The lobster, tender and sweet, crowns this dish for a complete gourmet experience, perfect for a special occasion or to elevate an intimate meal. Simple in execution but impressive in taste, this recipe proves that elegance lies in the quality of the ingredients and the balance of flavors. Follow our detailed steps to perfectly cook the shellfish and achieve a sauce with perfect creaminess.
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€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
In a large pot, bring a generous amount of salted water to a boil. Add the lobster tails and cook for 5-6 minutes at a simmer. Remove and immediately plunge into a bowl of ice water for 1 minute. Drain, shell, and cut the meat into pieces. Set aside.
- 2
In the same cooking water, cook the pasta al dente according to package directions. Drain, reserving at least one ladle of cooking water.
- 3
Meanwhile, in a large skillet, melt the butter over medium heat. Add the chopped shallot and sweat for 2 minutes without browning. Add the minced garlic and infuse for 1 more minute.
- 4
Deglaze with the white wine and reduce by half. Pour in the cream, season with salt, pepper, and chili. Bring to a simmer and cook for 3-4 minutes until the sauce coats the back of a spoon.
- 5
Reduce the heat, add the lobster pieces to the sauce and gently reheat for 1-2 minutes. Add a dash of lemon juice and adjust seasoning.
- 6
Add the drained pasta to the skillet. Over low heat, toss energetically. Gradually add the reserved cooking water until you have a creamy sauce. Off the heat, stir in half of the chopped herbs.
- 7
Serve immediately in warm bowls, sprinkle with the remaining herbs and grated parmesan if desired.
- The thermal shock (plunging into ice water after cooking) is crucial for tender lobster meat and easier shelling.
- If your sauce seems too thick after adding the pasta, use the starchy cooking water to thin it. Add it little by little until the desired consistency.
- Avoid overcooking the lobster. Since it's already cooked, it should only be gently reheated in the warm sauce to preserve its delicate texture.
- The white wine adds essential acidity that balances the richness of the cream. It is recommended not to omit it.
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